Place a large piece of parchment paper on your work surface and unwrap the cookie dough.Wrap the ball ofĭough in plastic wrap and press out into a disc and refrigerate for 1 hour. Gradually add the flour mixture, beating until just combined. With the mixer speed on the lowest speed, Add Red Velvet Emulsion or vanillaĮxtract mixture and mix to combine. Or the cookies will spread during baking. In the bowl of a stand mixer, with the paddle attachment attached, beat the butter and sugar together on medium speed until it becomes pale in color and is theĬonsistency of paste, about 2 minutes.In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.Just switch it out and continue decorating. It helps to have multiple piping tips on hand in case one gets clogged. Since royal icing dries fairly quickly, be sure to keep your piping tip clean.You’ll need to clean off your toothpick/skewer as you decorate. This will help keep the sprinkles that don’t end up on the cookie all together and not all over your counters and floors.

It helps to keep things clean if you sprinkle the cookies in a rimmed baking sheet.If you plan on using sprinkles to decorate you’ll want to do that as soon as you have iced your cookie before the icing dries.Have toothpicks or a wooden skewer on hand to coax the icing over the cookies and to smooth out any imperfections.Gently tap the cookie on the counter to help the icing spread out. For a smooth finish (this is the option I choose), outline the edges of the cookie and fill in immediately.For a defined outline of icing on the cookie, pipe the icing around the edges and let it dry before filling in the remaining cookie surface.Set out a small plate with a little flour in it to dip your cookie cutter into incase it sticks to the dough while your cutting out the cookies.I love the “triple-chill” method I read about from The Sweetapolita Bakebook! No matter what sugar cookie dough recipe I use I always apply the “triple-chill” method now.Roll the dough no more than twice for best results! The more you roll the dough the tougher the cookies will be. Do your best to cut out as many cookies as you can during the first roll out.For thinner cookies, roll the dough out to 1/8-inch thickness, using the sizing dowels or rolling pin. For thicker cookies, roll the dough out to 1/4-inch thickness using sizing dowels or a rolling pin with the 1/4-inch sizing rings on.I use parchment paper to roll out the cookie dough to eliminate the need for additional flour when rolling out. Excess flour can dry out the dough and make the cookies tough. Try not to use more flour when rolling out the cookie dough.

Emulsion red velvet